基于图像旋转投影的导航路径检测算

提出一种农业车辆视觉导航路径识别算法--旋转投影算法.该算法通过角度枚举对图像ROI实施旋转变换,由旋转后图像的列均值与枚举角度构成旋转投影矩阵R,对其行向量实施差分运算得到差分旋转投影矩阵Rd,由Rd的极值可确定图像导航路径,即航向偏差θ与航位偏差d,进而可以求得世界坐标系下的导航路径参数.同理可以对田头线进行检测.为了提高算法的实时性,提出设定合理的ROI、实施线性压缩、旋转角度先粗分再细分的二步法以及充分利用前帧信息4种处理方法,使处理一帧用时6.2ms左右.通过对不同条件下成熟小麦图像测试表明,该算法识别导航路径准确率达到95%.     

胡萝卜微粉物理特性和营养成分的影响因

胡萝卜微粉制备中,影响微粉物理特性及营养成分的试验分析表明:热风和微波干燥获得的胡萝卜微粉容积密度大,冷冻干燥的胡萝卜微粉容积密度小.微波干燥获得的胡萝卜微粉溶水性好,其次是冷冻干燥;胡萝卜生粉比熟粉溶水性好.胡萝卜生粉的氨基酸质量比高于熟粉和冻融粉;真空冷冻干燥生胡萝卜,粉碎粒径小于240目时,氨基酸质量比高.经过冻融处理的胡萝卜微粉V_c质量比高于其生粉和熟粉;冷冻干燥的胡萝卜微粉V_c质量比高.类胡萝卜素质量比随着粒径减小而减小;冷冻干燥冻融处理的胡萝卜,在粉碎粒径为80～120目时,类胡萝卜素和V_c质量比高.     

基于计算机视觉的葡萄茎直径高精度测量方法

提出了基于计算机视觉的葡萄茎直径测量方法,采用双边滤波降低图像噪声,通过Otsu阈值分割和BloB分析实现葡萄茎与背景的分离,应用基于特征点的定位方法得到茎直径测量位置,由茎直径所包含像素数和尺寸当量计算出茎直径值,从而实现茎直径连续测量.实验和现场应用表明,系统测量重复精度可达±0.5μm.     

基于图像处理的杂草叶片识别参数研究

杂草种类繁多、危害严重,对杂草种类进行精确识别,可以提高除草效率,减少除草剂使用量,降低其对环境的污染.为此,应用图像处理的有关技术,以杂草叶片为研究对象,以形态、纹理和颜色特征相结合的方法来描述杂草叶片信息,提出了共16个特征参数可对杂草叶片信息进行精确描述,该特征参数可区别不同种类的杂草,为农药的精确投放和现代施药装备的开发奠定基础.     

我国粮食及食品加工机械制造业的发展现状与策略

粮食及食品加工机械制造业的发展,体现了一个国家的科技水平与生活水平。我国是一个拥有14亿人口、年生产并消费粮食近5亿吨的农业大国,但粮食及食品加工技术相对滞后。近几年,通过对粮食和食品加工企业的改制,以及大力引进国外先进加工技术和管理经验后,生产工艺水平及加工机械制造水平得到提升。我国粮食及食品加工机械制造业要走向世界,还须继续学习国际跨国公司先进的经营管理经验,提高自主创新和开发能力,提高品牌意识和市场竞争能力。     

提升我国农产品加工业的途径

改革开放30年来,我国农产品加工业取得了长足发展．但与国外发达国家相比还存在较大差距。提升我国农产品加工业的途径主要有：制定并落实扶持政策：以食品精深加工作为重点,以龙头企业为主干;优化产品结构,大力发展主导产业,优先发展品牌企业;加大技术投入,加快技术创新,提升自主创新能力;按照国际标准完善农产品加工质量标准体系;加强农产品原料生产基地建设;降低农产品加工企业的税负;构建营销体系,发挥协会作用,提升服务水平等。     

中国创意农产品深加工的发展趋势与发展战略研究

创意农业是以增加农产品附加值为目标,构建农村创意生活的生产方式和生活方式。创意农业文化的核心是附加值文化,创意农业已成为拉动内需的新引擎。从全面构建农产品加工业的持久竞争优势的层面．提出了我国加快推进创意农产品生产、实施中国创意农业富民计划、创造中国农民独特增收模式、构建农村创意生活的生产方式和生活方式等一系列战略性构想。     

Miang茶(一种泰国发酵型茶)及其饮食

Miang茶是泰国北部地区居民一类传统日常食用的腌茶,是一种将茶树鲜叶通过腌制发酵的方法制得的食品.文章回顾了该茶的历史,论述了该茶的采摘与加工工艺,简述了亚洲相关国家如中国、日本、老挝、缅甸等地的腌茶,论述了Miang茶在泰国北部悠久的历史和重要的经济价值.探讨了这种天然的发酵类茶的化学成分和微生物种类及相关菌群对人体健康的益处.最后论述了该茶所面临的挑战,以期为Miang茶的进一步深入研究提供指导.     

Disulphide structure of high-molecular-weight (HMW-) gliadins as affected by terminators

This study aimed at elucidating SS-bonds of HMW-gliadins (HGL) from wheat with the focus on terminators of glutenin polymerisation. HGL from wheat flour extracts non-treated or treated with the S-alkylation reagent N-ethylmaleinimide (NEMI) were compared. HGL from wheat flour Akteur were isolated, hydrolysed with thermolysin and the resulting peptides pre-separated by gel permeation chromatography and analysed by liquid chromatography/mass-spectrometry using alternating electron transfer dissociation/collision-induced dissociation. Altogether, 22 and 28 SS-peptides from samples without and with NEMI treatment, respectively, were identified. Twenty-six peptides included standard SS-bonds of α- and γ-gliadins, high-molecular-weight and low-molecular-weight glutenin subunits. Eleven SS-bonds were identified for the first time. Fifteen peptides unique to HGL contained cysteine residues from gliadins with an odd number of cysteines (ω5-, α- and γ-gliadins). Thus, gliadins with an odd number of cysteines, glutathione and cysteine had acted as terminators of glutenin polymerisation. Decisive differences between samples without and with NEMI treatment were not obvious showing that the termination of polymerisation was already completed in the flour. The two HGL samples, however, were different in the majority of ten peptides that included disulphide-linked low-molecular-weight (LMW) thiols such as glutathione and cysteine with the former being enriched in the non-treated HGL-sample.     

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products.